Cashew Free Ginger-Scallion Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

Cashew Free Ginger-Scallion Shrimp Stir-Fry

Bold, bright, and packed with flavor, this shrimp stir-fry is the kind of weeknight dinner that looks like it came from a restaurant but comes together in a single skillet. Fresh ginger and garlic bloom in hot coconut oil, filling the kitchen with an aroma that makes it genuinely hard to wait. Tender shrimp get a quick sear until perfectly pink and curled, then toss with crisp carrot matchsticks, zucchini, and scallions in a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of honey. The arrowroot starch does the quiet work of pulling that sauce into a silky, clingy glaze that coats every piece beautifully. Because the ingredient list leans on whole vegetables, fresh aromatics, and pantry staples, there are no hidden nut-based sauces or mystery blends to worry about — just clean, straightforward cooking you can trust. A scatter of dark scallion tops and fresh cilantro at the end adds color and a little brightness that makes the whole platter feel finished and special.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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1 tbsp arrowroot starch
2 tbsp coconut oil
1 tbsp fresh ginger, finely grated
4 cloves garlic, thinly sliced
1 bunch scallions (about 6), white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced and reserved for garnish
2 medium carrots, peeled and cut into thin matchsticks
1 medium zucchini, halved lengthwise and cut into half-moons
½ tsp fine sea salt, plus more to taste

For the sauce

3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp arrowroot starch
1 tsp honey

For serving

1 tsp fresh ginger, finely grated (optional)
1 tbsp fresh cilantro leaves (optional)

Instructions

1
In a small bowl, whisk together the 3 tbsp coconut aminos, apple cider vinegar, 1 tsp arrowroot starch, and honey until smooth and no lumps remain. Set aside.
2
Pat the shrimp dry with paper towels, then toss in a bowl with the 2 tbsp coconut aminos and 1 tbsp arrowroot starch until evenly coated.

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